Lentil Salad
From May All Be Fed, John Robbins, William Morrow and Company, 1992.
ISBN 0-688-11625-6.
This is a tangy cold lentil salad. It's a good one to take to
pot lucks as a vegetarian dish that tastes good even if it has
sat around too long.
Ingredients
- 2 cups lentils, picked over and rinsed
- 3 1/2 cups water
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 1 1/2 teaspoons dried basil
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 medium tomatoes or 1 14-ounce can tomatoes, drained and cut into
1/2 inch pieces
- 1 medium red bell pepper, cut into 1/2-inch pieces
- 1 cucumber, cut into 1/2 inch pieces
- 1 small rec onion, finely chopped
- 1 cup coarsely chopped parsley
Directions
Simmer the lentils and water and cook until the lentils are just tender,
30 to 45 minutes (depending on the age of the lentils). Drain them
thouroughly, and let cool.
Put the vinegar, oilve oil, garlic, basic, salt and pepper in a jar.
Cover with the lid and shake until the ingredients are well mixed.
Put the cooked lentils and the remaining ingredients into a salad
bowl. Shake the vinegar mixture and pour it over the salad. Stir
until well coated. Refrigerate for at least 1 hour. Test and adjust
the seasonings and serve.
Jim Plank
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